Pressure Cooker Brown Chicken Stock
Alternative version of “Triple Star Roasted Poultry Stock” (see notes at bottom), using raw chickens instead of roasted.
Pressure cookers (both Instant Pot and traditional) are normally very safe, provided you A) don’t overload them and B) LET THE PRESSURE REDUCE NATURALLY when the cook is finished. Overloading the pot or manually releasing the pressure risks big messes and even possible burns.
You can adapt this recipe to a traditional pressure cooker of any size – just be sure the total volume of ingredients does not exceed 3/4 of the pot capacity.
The “Pot Size Quarts” value you enter below is used to calculate the ingredient quantities. The value entered MUST NOT BE LARGER than the size of your cooker – but it can be less if you prefer a smaller batch.
The actual amount of stock produced will be a little over 40% of the total “Liquid” value in the “Pot size Quarts” figure you enter. So if you enter 8 quarts (the maximum for the larger Instant Pot), expect a little over 3 quarts (about 13 1/2 cups) of stock.
If you want a batch less than the max, or are short on an ingredient, simply reduce the “Pot size Quarts” until the ingredients quantities suit your situation or preference. If the ingredient fractions are not “user friendly” (e.g. something like 27/38ths) you can tweak it by adjusting the “Pot size Quarts” with decimals (e.g. 2.458) to make the ingredient fractions easier to follow.
The recipe also works for other style pressure cookers, which come in many different sizes. Simply adjust the “Pot Size Quart” value to reflect the capacity of your pressure cooker (in quarts) and the ingredients will be adjusted correctly.